Maple Dijon Chicken with Carrots, Green Beans & Crispy Breadcrumbs

COOK TIME - 20-30min
2 SERVINGS

Sometimes all it takes to elevate a simple meal to an unforgettable one is a great pan sauce. We pair pan-roasted chicken with broiled veggies & a simple-to-make, flavourful pan-sauce made with Dijon mustard & maple syrup. The sauce is the perfect balance of sweet & savoury—it takes this meal to the next level! A sprinkle of toasted, buttery breadcrumbs over the chicken adds a delightful crunch to each bite.

Nutrition PER SERVING
Calories 640 kcal
Fat 35.0 g
Protein 45.0 g
Carbohydrate 40.0 g
Sodium 675 mg

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 6 oz
    carrots
  • 6 oz
    green beans
  • 4 oz
    chicken stock
  • 4 oz
    maple Dijon blend
  • 1 oz
    red wine vinegar
  • 1 oz
    parsley
  • 6 oz
    seasoned panko
  • 1 oz
    garlic butter

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Rimmed baking sheet

Medium skillet

Small bowl

Wooden spoon/spatula 

Plate

cook along

INSTRUCTIONS

Prep

Preheat broiler with a rack in the upper third;

Cut carrots in half lengthwise, then cut on an angle into 1-inch pieces;

Trim green beans, if desired;

Remove leaves from stems & roughly chop parsley.

 

1Cook Veggies

On a rimmed baking sheet, toss carrots & green beans with a drizzle of oil, salt, & pepper. Broil on upper third rack until softened & browned in spots, about 10 minutes (watch closely, ovens vary).

2Toast Breadcrumbs

Meanwhile, heat ½ garlic butter over medium skillet over medium-high. Add panko; cook, stirring with wooden spoon/spatula occasionally, until lightly browned & toasted, 2–3 minutes. Transfer to a bowl and season with salt & pepper; set aside until step 6. Wipe out skillet.

3Cook Chicken

Pat chicken dry & season all over with salt & pepper. Heat another drizzle of oil in same skillet over medium-high. Add chicken & cook until browned & cooked through, about 5 min per side. Transfer to a plate. Remove pan from heat.

4Make Sauce

To same skillet off heat, add Dijon/maple syrup, stock, rest of butter & splash of red wine vinegar. Return to medium low heat & cook, stirring frequently to scrape up any browned bits, until sauce is slightly thickened, 1–2 minutes. Season with salt & pepper to taste. If you want a more tangy sauce, add a bit more red wine vinegar, stir, season to taste. 

5Serve

Transfer chicken to serving plates; serve carrots & green beans alongside. Pour pan sauce over chicken. Sprinkle generously with buttery breadcrumbs & garnish with parsley leaves. Enjoy!